Name: Dyresteg (Roast Venison W/goat Cheese Sauce)
Ingredients: 3 1/2 lb Boneless haunch of venison or reindeer; 3 tb Butter; softened; Salt & pepper; 1 1/3 c Beef stock; 1 tb Butter; 1 tb Flour; 2 ts Red currant jelly; 1/2 oz Brown Norwegian goat cheese; (Gjet.st), finely diced; 1/2 c Sour cream

It grieves me that so many believers view the doctrine of God's sovereignty as a deterrent to a healthy, vibrant prayer life. That kind of thinking demonstrates an inadequate, incomplete and unacceptable understanding, both of God's sovereignty and of prayer. In truth, we pray because God is sovereign – He alone has power over all human events. In praying, we don't run from His sovereignty, we run to it. It's absolutely true that God is sovereign over every detail of our lives. Job acknowledged that even the number of every person's days is determined (Job 14:5). Life and death are in His hands (Jas. 4:15). Yet we eat and breathe and sleep and take measures to avoid any kind of calamity that might end our lives prematurely. Why? That's the very same question as, 'Why pray if God is sovereign?' Here's the answer to why we need to breathe, and why we need to pray: God ordains the means as well as the end. And our prayers are one of the important means by which He accomplishes His will and glorifies Himself in the process.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Norwegian	Norwegian, Meats, Main dish	6	Servings

INGREDIENTS

3 1/2	lb	Boneless haunch of venison or reindeer
3	tb	Butter; softened
		Salt & pepper
1 1/3	c	Beef stock
1	tb	Butter
1	tb	Flour
2	ts	Red currant jelly
1/2	oz	Brown Norwegian goat cheese; (Gjet.st), finely diced
1/2	c	Sour cream

INSTRUCTIONS

Preheat oven to 475&deg;F. Tie the roaast up neatly at 1/2" intervals with
kitchen cord so that it will hold it's shape while cooking. With a pastry
brush, spread the softened butter evenly over the meat. Place the roast on
a rack in a shallow open roasting pan and sear it in the hot oven for about
20 minutes. When the surface of the meat is quite brown, reduce the heat to
375&deg;F and sprinkle the roast generously with salt and pepper. Pour the
stock into the pan and cook the roast, uncovered, for 1 1/4 hours. With a
large spoon or bulb baster, baste the meat with the pan juices every half
hour or so. The interior meat, when finished, should be slightly rare, or
about 150&deg;F on a meat thermometer. Remove the roast to a heated platter,
cover it loosely and let rest in the turned off oven while you make the
sauce. Skim and discard the fat from the pan juices. Measure the remaining
liquid and either reduce to 1 cup by boiling it rapidly or add enough water
to make up 1 cup. In a small, heavy saucepan, heat 1 tablespoon of butter
and stir in 1 tablespoon of flour. Stirring continuously with a wooden
spoon, cook this roux for 6 to 8 minutes over low heat until it is a nut
brown color. Be careful not to let it burn or it will give the sauce a
bitter flavor. Now, with a wire whisk, beat the pan juices into the roux.
Next whisk in the jelly and cheese. Beat until they dissolve and the sauce
is absolutely smooth, then stir in the sour cream. Do not allow the sauce
to boil. Taste for seasoning, remove the strings from the roast and carve
the meat in thin slices. Pass the sauce separately.

A Message from our Provider:

“We ought to give thanks for all fortune: if it is good, because it is good, if bad, because it works in us patience, humility and the contempt of this world and the hope of our eternal country. #C.S. Lewis”